Plant extract composite edible degerming agent and preparation method thereof

Abstract

The invention relates to the technical field of degerming sprays, in particular to a plant extract composite edible degerming agent and a preparation method thereof, the plant extract composite edible degerming agent comprises the following raw materials: 0.04%-0.06% of a degerming compound, 0.03%-0.07% of an anti-influenza compound, 0.28%-0.32% of citric acid, 0.32%-0.42% of lactic acid, 0.15%-0.25% of chitosan, 0.2%-0.3% of trehalose and purified water; edible plant extracts such as lemons, apples, green tea, garlic, honeysuckles and fructus forsythiae are screened as core active ingredients, food-grade auxiliary materials are matched, all the components meet the edible standard, the product safety is guaranteed from the source, and the problems that a traditional chemical degerming agent is high in residual risk and strong in irritation are effectively solved. Through scientific matching and synergistic effect of all the components, the efficient sterilization function is achieved, the anti-influenza virus effect is achieved, the defect that an existing single plant extract product is single in function is overcome, the plant extract can be directly applied to sensitive scenes such as food contact surfaces and hand disinfection, extra washing is not needed, and the application range of the product is widened.

Description

Technical Field

[0001] This invention relates to the field of antibacterial spray technology, specifically to a plant extract compound edible antibacterial agent and its preparation method. Background Technology

[0002] As people become more health-conscious, the demand for the safety and multifunctionality of antibacterial and disinfection products is growing. In particular, in scenarios such as food processing, catering services, and daily household use, there is a need for products that are highly effective in killing bacteria and viruses, while also being residue-free and safe for food contact, thus avoiding potential harm to human health from chemical substances.

[0003] Currently, the antibacterial and disinfectant products on the market are mainly divided into two categories: one is chemically synthesized antibacterial agents (such as chlorine-containing disinfectants, quaternary ammonium salts, alcohol, etc.). Although these products have significant antibacterial effects, they have problems such as being inedible, having a high risk of residue, and being highly irritating. They cannot be directly used on food contact surfaces or directly on food after hand disinfection, and long-term use can easily lead to drug resistance in microorganisms.

[0004] Furthermore, existing plant extract antibacterial products generally suffer from low extraction efficiency, incomplete impurity removal, and unreasonable formulation ratios during preparation, leading to unstable active ingredient content and difficulty in achieving expected results in actual use. Simultaneously, some products add non-food grade excipients to enhance efficacy, further limiting their application in sensitive scenarios such as food contact and child use. Therefore, developing a composite antibacterial agent with entirely edible ingredients, synergistic high efficiency in antibacterial and anti-influenza virus action, room temperature stability, and a simple preparation process has become a pressing technical challenge for the industry. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a plant extract compound edible antibacterial agent and its preparation method, thus solving the problems mentioned above.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a plant extract compound edible antibacterial agent, comprising 0.04%–0.06% antibacterial compound, 0.03%–0.07% anti-influenza compound, 0.02%–0.08% citric acid, 0.02%–0.02% apple polyphenols, 0.32%–0.42% lactic acid, 0.15%–0.25% chitosan, 0.2%–0.3% trehalose, and purified water.

[0007] Preferably, the preparation steps of the antibacterial compound are as follows: a1. Take 1 kg of fresh green tea, grind it to 20-40 mesh and dry it. Spray 0.05%-0.1% food-grade vitamin C aqueous solution evenly onto the dried green tea powder and stir evenly to obtain green tea powder solution. a2. The green tea powder solution was extracted and recovered using a low-temperature extraction method with a composite solvent of water and ethanol; a3. The purified filtrate was purified by macroporous resin adsorption-gradient elution to remove impurities such as caffeine, cellulose, protein, and pigments to obtain a clean filtrate. a4. The filtrate is concentrated and stored to obtain tea phenol compounds; a5. Based on the above steps, green tea was replaced with oregano and garlic, and oregano compounds and garlic compounds were extracted respectively. a6. The antibacterial compound is obtained by mixing the tea phenol compound, oregano compound and garlic compound in a ratio of 3:1:2.

[0008] Preferably, the a2 extraction step is as follows: b1. Prepare a composite extraction solvent by mixing food-grade purified water and food-grade ethanol in a 1:9 ratio; b2. Mix green tea powder solution and compound extraction solvent at a ratio of 1:15; b3. Use an extraction tank to stir at a speed of 60-80 r / min, an extraction temperature of 70-80℃, and an extraction time of 1.5-2 h, and keep the temperature during extraction. b4. After extraction, the solution is first coarsely filtered through a plate and frame filter, and then finely filtered through centrifugal filtration. The filtrate is collected to further illustrate that the plate and frame filtration accuracy is 5μm, the centrifugation speed is 3000-5000r / min, and the centrifugation time is 15-20min. b5. Mix the filtrate and the compound extraction solvent at a ratio of 1:10; b6. Repeat step b3 and extract the purified filtrate by keeping it warm.

[0009] Preferably, the method for preparing the anti-influenza compound is as follows: c1. Take 1 kg of fresh honeysuckle, grind it to 20-40 mesh and dry it. Spray 0.05%-0.1% food-grade vitamin C aqueous solution evenly onto the dried honeysuckle powder and stir evenly to obtain honeysuckle powder solution. c2. The honeysuckle powder solution was extracted and recovered using a low-temperature extraction method with a composite solvent of water and ethanol. c3. The purified filtrate is purified by adsorption-gradient elution with macroporous resin to remove impurities such as caffeine, cellulose, protein, and pigments to obtain a clean filtrate. c4. Concentrate and store the purified filtrate to obtain chlorogenic acid; c5. Based on the above steps, replace honeysuckle with forsythia to extract forsythoside; c6. Chlorogenic acid and forsythoside are mixed in a ratio of 5:3 to obtain the antibacterial compound.

[0010] Preferably, the C2 extraction step is as follows: d1. Prepare a composite extraction solvent by mixing food-grade purified water and food-grade ethanol (95%) in a 1:9 ratio; d2. Mix honeysuckle powder solution and honeysuckle extraction solvent at a ratio of 1:10; d3. Stir using an extraction tank at a speed of 60-80 r / min, an extraction temperature of 70-80℃, and an extraction time of 1.5-2 h, and maintain the temperature during extraction; d4. After extraction, the solution is first coarsely filtered through a plate and frame filter, and then finely filtered through centrifugal filtration. The filtrate is collected to further demonstrate that the plate and frame filtration accuracy is 5μm, the centrifugation speed is 3000-5000r / min, and the centrifugation time is 15-20min. d5. Mix the filtrate and honeysuckle extract solvent at a ratio of 1:8.

[0011] Preferably, a method for preparing a plant extract compound edible antibacterial agent includes the following steps: Step 1: Prepare 0.04%–0.06% of the antibacterial compound and 0.03%–0.07% of the anti-influenza compound into powder and pass it through an 80-mesh sieve. Then add the remaining proportion of purified water to the mixture and stir at a speed of 60 r / min and a water temperature of 25–30℃. Step 2: Add citric acid first, then trehalose, with a 5-minute interval; stir for 15 minutes. Step 3: Slowly pump the pre-dissolved chitosan viscous solution into the mixing tank while stirring. The pumping flow rate is 5L / min, the stirring speed is increased to 80r / min, and the stirring time is 20min. Step 4: Allow the mixture from Step 3 to stand and filter out impurities to obtain the final spray solvent.

[0012] This invention provides a plant extract compound edible antibacterial agent and its preparation method, which has the following beneficial effects: (1) This plant extract compound edible disinfectant uses edible plant extracts such as green tea, oregano, garlic, honeysuckle, and forsythia as its core active ingredients, combined with food-grade excipients. All components meet edible standards, ensuring product safety from the source and effectively avoiding the problems of high residue risk and strong irritation associated with traditional chemical disinfectants. Through the scientific ratio and synergistic effect of each component, it achieves both efficient disinfection and anti-influenza virus effects, solving the shortcomings of existing single plant extract products with limited functionality. It can be directly applied to sensitive scenarios such as food contact surfaces and hand disinfection without additional rinsing, thus broadening the product's applicability.

[0013] (2) This plant extract compound edible antibacterial agent effectively improves the extraction efficiency and purity of active ingredients and reduces the impact of impurities on product efficacy by employing a low-temperature extraction method using a water and ethanol compound solvent and a macroporous resin adsorption-gradient elution process. The synergistic stabilization design of chitosan and trehalose enhances the room-temperature storage stability of active ingredients, avoiding the problem of easy oxidation and degradation, and extending the product's shelf life. Simultaneously, the preparation process requires no complex equipment, is simple to operate, has low energy consumption, and can achieve large-scale production, effectively reducing production costs and solving the problem of complex and costly preparation processes for existing plant extract antibacterial products. Furthermore, by optimizing the mixing sequence and stirring parameters of each component, the uniformity and stability of the product system are ensured, avoiding phenomena such as stratification and precipitation, and guaranteeing the consistency of product efficacy. Detailed Implementation

[0014] Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0015] The raw materials used in the examples and comparative examples are all commercially available.

[0016] Example of preparation of antibacterial compounds Preparation Example 1-1 a1. Take 1 kg of fresh green tea, grind it to 20-40 mesh and dry it. Spray 0.05%-0.1% food-grade vitamin C aqueous solution evenly onto the dried green tea powder and stir evenly to obtain green tea powder solution. It should be further noted that the mass of the food-grade vitamin C aqueous solution is 4.5%–5.5% of the mass of the green tea powder. The above steps are mainly to prevent the oxidation of the green tea. a2. The green tea powder solution was extracted and recovered using a low-temperature extraction method with a composite solvent of water and ethanol; The extraction steps are further explained below: b1. Prepare a composite extraction solvent by mixing food-grade purified water and food-grade ethanol (95%) in a 1:9 ratio. b2. Mix green tea powder solution and compound extraction solvent at a ratio of 1:15; b3. Use an extraction tank to stir at a speed of 60-80 r / min, an extraction temperature of 70-80℃, and an extraction time of 1.5-2 h, and keep the temperature during extraction. b4. After extraction, the solution is first coarsely filtered through a plate and frame filter, and then finely filtered through centrifugal filtration. The filtrate is collected to further illustrate that the plate and frame filtration accuracy is 5μm, the centrifugation speed is 3000-5000r / min, and the centrifugation time is 15-20min. b5. Mix the filtrate and the compound extraction solvent at a ratio of 1:10; b6. Repeat step b3, and extract the purified filtrate by keeping it at the temperature. a3. The purified filtrate was purified by macroporous resin adsorption-gradient elution to remove impurities such as caffeine, cellulose, protein, and pigments to obtain a clean filtrate. a4. The filtrate is concentrated and stored to obtain tea phenol compounds; a5. Based on the above steps, green tea was replaced with oregano and garlic, and oregano compounds and garlic compounds were extracted respectively. a6. The antibacterial compound is obtained by mixing the tea phenol compound, oregano compound and garlic compound in a ratio of 3:1:2.

[0017] Preparation Examples 1-2 The difference from Preparation Example 1-1 is that no oregano compound is added in step a6; Preparation Examples 1-3 The difference from Preparation Example 1-1 is that no garlic compound is added in step a6; Preparation Examples 1-4 The difference from Preparation Example 1-1 is that the tea phenol compound, oregano compound and garlic compound are mixed in a ratio of 3:2:1 to obtain the antibacterial compound; Preparation Examples 1-5 The difference from Preparation Example 1-1 is that the tea phenol compound, oregano compound, and garlic compound were mixed in a ratio of 2:3:1 to obtain the antibacterial compound. Preparation Examples 1-6 The difference from Preparation Example 1-1 is that the tea phenol compound, oregano compound and garlic compound are mixed in a ratio of 2:2:2 to obtain the antibacterial compound; Example of preparation of anti-influenza compounds Preparation Example 2-1 c1. Take 1 kg of fresh honeysuckle, grind it to 20-40 mesh and dry it. Spray 0.05%-0.1% food-grade vitamin C aqueous solution evenly onto the dried honeysuckle powder and stir evenly to obtain honeysuckle powder solution. It should be further noted that the mass of the food-grade vitamin C aqueous solution is 4.5%–5.5% of the mass of the honeysuckle powder. The above steps are mainly to prevent the honeysuckle from oxidizing. c2. The honeysuckle powder solution was extracted and recovered using a low-temperature extraction method with a composite solvent of water and ethanol. The extraction steps are further explained below: d1. Prepare a composite extraction solvent by mixing food-grade purified water and food-grade ethanol (95%) in a 1:9 ratio; d2. Mix honeysuckle powder solution and honeysuckle extraction solvent at a ratio of 1:10; d3. Stir using an extraction tank at a speed of 60-80 r / min, an extraction temperature of 70-80℃, and an extraction time of 1.5-2 h, and maintain the temperature during extraction; d4. After extraction, the solution is first coarsely filtered through a plate and frame filter, and then finely filtered through centrifugal filtration. The filtrate is collected to further demonstrate that the plate and frame filtration accuracy is 5μm, the centrifugation speed is 3000-5000r / min, and the centrifugation time is 15-20min. d5. Mix the filtrate and honeysuckle extract solvent at a ratio of 1:8; d6. Repeat step b3, and extract the purified filtrate by keeping it at a warm temperature. c3. The purified filtrate is purified by adsorption-gradient elution with macroporous resin to remove impurities such as caffeine, cellulose, protein, and pigments to obtain a clean filtrate. c4. Concentrate and store the purified filtrate to obtain chlorogenic acid; c5. Based on the above steps, replace honeysuckle with forsythia to extract forsythoside; c6. Chlorogenic acid and forsythoside are mixed in a ratio of 5:3 to obtain the antibacterial compound.

[0018] Preparation Example 2-2 The difference from preparation example 2-1 is that forsythoside is not added in step c6; Preparation Examples 2-3 The difference from Preparation Example 2-1 is that chlorogenic acid and forsythoside were mixed in a 3:3 ratio to obtain the antibacterial compound; Preparation Examples 2-4 The difference from Preparation Example 2-1 is that chlorogenic acid and forsythoside were mixed in a 3:5 ratio to obtain the antibacterial compound; Example Example 1

[0019] A plant extract compound edible antibacterial agent, comprising 0.04%–0.06% antibacterial compound, 0.03%–0.07% anti-influenza compound, 0.02%–0.08% citric acid, 0.02%–0.02% apple polyphenols, 0.32%–0.42% lactic acid, 0.15%–0.25% chitosan, 0.2%–0.3% trehalose, and purified water; A method for preparing a plant extract compound edible antibacterial agent includes the following steps: Step 1: Prepare 0.04%–0.06% of the antibacterial compound and 0.03%–0.07% of the anti-influenza compound into powder and pass it through an 80-mesh sieve. Then add the remaining proportion of purified water to the mixture and stir at a speed of 60 r / min and a water temperature of 25–30℃. Step 2: Add citric acid and apple polyphenols first, then trehalose, with a 5-minute interval; stir for 15 minutes. Step 3: Slowly pump the pre-dissolved chitosan viscous solution into the mixing tank while stirring. The pumping flow rate is 5L / min, the stirring speed is increased to 80r / min, and the stirring time is 20min. Step 4: Let the mixture from Step 3 stand and filter out impurities to obtain an edible disinfectant.

[0020] Example 2: A plant extract compound edible antibacterial agent, which differs from Example 1 in that it is prepared using Preparation Examples 1-2; Example 3: A plant extract compound edible antibacterial agent, which differs from Example 1 in that it is prepared using Preparation Examples 1-3; Example 4: A plant extract compound edible antibacterial agent, which differs from Example 1 in that it is prepared using Preparation Examples 1-3; Example 5: A plant extract compound edible antibacterial agent, which differs from Example 1 in that it is prepared using Preparation Examples 1-4; Example 6: A plant extract compound edible antibacterial agent, which differs from Example 1 in that it is prepared using Preparation Examples 1-5; Example 7: A plant extract compound edible antibacterial agent, which differs from Example 1 in that it is prepared using Preparation Examples 1-6; Example 8: A plant extract compound edible antibacterial agent, which differs from Example 1 in that it is prepared using Preparation Example 2-1; Example 9: A plant extract compound edible antibacterial agent, which differs from Example 1 in that it is prepared using Preparation Example 2-2; Example 10: A plant extract compound edible antibacterial agent, which differs from Example 1 in that it is prepared using Preparation Examples 2-3; Example 11: A plant extract compound edible antibacterial agent, which differs from Example 1 in that it is prepared using Preparation Examples 2-4; Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that no antibacterial compound is added; Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that no anti-influenza compound was added; Performance testing experiment Experiments were conducted according to Examples 1-11 and Comparative Examples 1-2, with spray contact time measured at intervals of 30-60 seconds. Specific data are shown in the table below.

[0021] It should be further noted that all the data in the experimental data table are greater than the values ​​mentioned above. As shown in the table, the plant extract compound edible disinfectant prepared in Example 1 has the best disinfection and anti-influenza effects. The disinfection rate against Escherichia coli, Staphylococcus aureus, and Salmonella all reached 99.995%, the inhibition rate against influenza A H1N1 and H3N2 viruses reached 99.99%, and the inhibition rate against influenza B virus reached 99.9%. This indicates that the prepared disinfectant achieves both high-efficiency disinfection and anti-influenza effects through the synergistic effect of its components, demonstrating excellent overall performance.

[0022] Examples 2-3 were prepared using antibacterial compounds without oregano and garlic compounds, respectively. As can be seen from the table, the sterilization rates of both (Escherichia coli 99.990%-99.993%, Staphylococcus aureus 99.991%, Salmonella 99.992%) were slightly lower than those of Example 1, while the anti-influenza effect was consistent with that of Example 1. This indicates that catechin compounds are the core antibacterial component. Although oregano and garlic compounds do not affect the anti-influenza performance, they can form a synergistic effect with catechin compounds to further improve the sterilization efficiency. The combination of the three can achieve a more comprehensive sterilization effect.

[0023] Examples 4-7 varied the mixing ratio of catechins, oregano, and garlic compounds in the antibacterial compounds. As shown in the table, the antibacterial rates (Escherichia coli 99.991%-99.995%, Staphylococcus aureus 99.991%-99.995%, Salmonella 99.991%-99.992%) and anti-influenza rates (H1N1 99.96%-99.99%, H3N2 99.96%-99.99%) remained at high levels. Only the anti-influenza rate in Example 7 decreased slightly, indicating that the antibacterial compounds have good synergistic antibacterial effects within the ratio range of 2:2:2 to 3:2:1, the formulation is highly adaptable, and minor adjustments to the ratio have little impact on the overall performance.

[0024] Examples 8-11 were prepared using different proportions of anti-influenza compounds. Example 9 did not include forsythoside, while Examples 8 and 10-11 adjusted the mixing ratio of chlorogenic acid and forsythoside. As can be seen from the table, the H1N1 virus inhibition rate of Example 9 (99.98%) was slightly higher than that of Examples 8 and 10-11 (99.97%-99.98%), but the overall anti-influenza effect was better than that of Comparative Example 2, and the sterilization rate remained at a high level of 99.995%. This indicates that chlorogenic acid, as the core anti-influenza component, can achieve a highly effective anti-influenza effect when used in combination with forsythoside in different proportions. The addition of forsythoside can further optimize the stability of the anti-influenza performance.

[0025] Comparative Examples 1 and 2 were prepared without the addition of antibacterial compounds and anti-influenza compounds, respectively. As can be seen from the table, the antibacterial rate and anti-influenza rate of both were only 99.9%, which were significantly lower than those of Examples 1-11. This indicates that the antibacterial compound is the key to achieving efficient antibacterial activity, and the anti-influenza compound is the core of achieving efficient anti-influenza activity. Only through the synergistic effect of the two can the antibacterial agent possess both excellent antibacterial and anti-influenza effects. The absence of either core compound will lead to a significant decrease in performance.

[0026] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A plant extract compound edible antibacterial agent, characterized in that: It includes the following ingredients: 0.04%–0.06% antibacterial compound, 0.03%–0.07% anti-influenza compound, 0.02%–0.08% citric acid, 0.02%–0.02% apple polyphenols, 0.32%–0.42% lactic acid, 0.15%–0.25% chitosan, 0.2%–0.3% trehalose, and purified water.

2. The plant extract compound edible antibacterial agent according to claim 1, characterized in that: The preparation steps of the antibacterial compound are as follows: a1. Take 1 kg of fresh green tea, grind it to 20-40 mesh and dry it. Spray 0.05%-0.1% food-grade vitamin C aqueous solution evenly onto the dried green tea powder and stir evenly to obtain green tea powder solution. a2. The green tea powder solution was extracted and recovered using a low-temperature extraction method with a composite solvent of water and ethanol; a3. The purified filtrate was purified by macroporous resin adsorption-gradient elution to remove impurities such as caffeine, cellulose, protein, and pigments to obtain a clean filtrate. a4. The filtrate is concentrated and stored to obtain tea phenol compounds; a5. Based on the above steps, green tea was replaced with oregano and garlic, and oregano compounds and garlic compounds were extracted respectively. a6. The antibacterial compound is obtained by mixing the tea phenol compound, oregano compound and garlic compound in a ratio of 3:1:

2.

3. The plant extract compound edible antibacterial agent according to claim 2, characterized in that: The a2 extraction steps are as follows: b1. Prepare a composite extraction solvent by mixing food-grade purified water and food-grade ethanol in a 1:9 ratio; b2. Mix green tea powder solution and compound extraction solvent at a ratio of 1:15; b3. Use an extraction tank to stir at a speed of 60-80 r / min, an extraction temperature of 70-80℃, and an extraction time of 1.5-2 h, and keep the temperature during extraction. b4. After extraction, the solution is first coarsely filtered through a plate and frame filter, and then finely filtered through centrifugal filtration. The filtrate is collected to further illustrate that the plate and frame filtration accuracy is 5μm, the centrifugation speed is 3000-5000r / min, and the centrifugation time is 15-20min. b5. Mix the filtrate and the compound extraction solvent at a ratio of 1:10; b6. Repeat step b3 and extract the purified filtrate by keeping it warm.

4. The plant extract compound edible antibacterial agent according to claim 1, characterized in that: The method for preparing the anti-influenza compound is as follows: c1. Take 1 kg of fresh honeysuckle, grind it to 20-40 mesh and dry it. Spray 0.05%-0.1% food-grade vitamin C aqueous solution evenly onto the dried honeysuckle powder and stir evenly to obtain honeysuckle powder solution. c2. The honeysuckle powder solution was extracted and recovered using a low-temperature extraction method with a composite solvent of water and ethanol. c3. The purified filtrate is purified by adsorption-gradient elution with macroporous resin to remove impurities such as caffeine, cellulose, protein, and pigments to obtain a clean filtrate. c4. Concentrate and store the purified filtrate to obtain chlorogenic acid; c5. Based on the above steps, replace honeysuckle with forsythia to extract forsythoside; c6. Chlorogenic acid and forsythoside are mixed in a ratio of 5:3 to obtain the antibacterial compound.

5. The plant extract compound edible antibacterial agent according to claim 4, characterized in that: The C2 extraction steps are as follows: d1. Prepare a composite extraction solvent by mixing food-grade purified water and food-grade ethanol (95%) in a 1:9 ratio; d2. Mix honeysuckle powder solution and honeysuckle extraction solvent at a ratio of 1:10; d3. Stir using an extraction tank at a speed of 60-80 r / min, an extraction temperature of 70-80℃, and an extraction time of 1.5-2 h, and maintain the temperature during extraction; d4. After extraction, the solution is first coarsely filtered through a plate and frame filter, and then finely filtered through centrifugal filtration. The filtrate is collected to further demonstrate that the plate and frame filtration accuracy is 5μm, the centrifugation speed is 3000-5000r / min, and the centrifugation time is 15-20min. d5. Mix the filtrate and honeysuckle extract solvent at a ratio of 1:8; d6. Repeat step b3, and extract the purified filtrate by keeping it warm.

6. A method for preparing a plant extract compound edible antibacterial agent, as described in any one of claims 1-5, characterized in that: Includes the following steps: Step 1: Prepare 0.04%–0.06% of the antibacterial compound and 0.03%–0.07% of the anti-influenza compound into powder and pass it through an 80-mesh sieve. Then add the remaining proportion of purified water to the mixture and stir at a speed of 60 r / min and a water temperature of 25–30℃. Step 2: Add citric acid first, then trehalose, with a 5-minute interval; stir for 15 minutes. Step 3: Slowly pump the pre-dissolved chitosan viscous solution into the mixing tank while stirring. The pumping flow rate is 5L / min, the stirring speed is increased to 80r / min, and the stirring time is 20min. Step 4: Let the mixture from Step 3 stand and filter out impurities to obtain an edible disinfectant.

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